We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Mash-ed taters stuffed chicken thighs (pic heavy)
@Hennaple and I were discussing what was on tap for the weekend cooks, and he gave me the idea for stuffed boneless/skinless chicken thighs. I was talking to the wife about what we should stuff them with, and my son suggested mash-ed potaters. We happened to have some leftover mashies from the night before. Added some cream cheese, shredded cheddar, and of course wrapped them in Wrights bacon. My publix didn't have deboned thighs, so we got skinless thighs and I removed the bones with a fillet knife (wasn't too hard). Pounded flat with the mallet, stuffed, wrapped, and secured with toothpicks if needed. I dusted them with Oak Ridge chicken seasoning after pounding the chicken, then a little more once wrapped. I cooked them at 350ish high in the dome until the bacon was crispy. Added just a small handful of cherry chips. The internal temp was about 190 when they finished. This will definitely be repeated!
On the egg:
High in the dome;
Various gratuitous shots:
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.